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mexican shrimp cocktail recipes

Coctel de Camarones (Mexican Shrimp Cocktail)

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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 189
Ingredients Method

Ingredients
  

  • 1.5 lb shrimp peeled and deveined, 26/30 count
  • 2 cup clamato or plain tomato juice, chilled
  • 0.5 cup ketchup
  • 0.33 cup lime juice fresh, about 4 limes
  • 2 tsp hot sauce Mexican bottled style, to taste
  • 1 each cucumber peeled, seeded, diced
  • 0.5 each onion red or white, finely diced
  • 2 each tomato diced
  • 1 each jalapeno seeded and minced
  • 1 each avocado diced, added last
  • 0.33 cup cilantro chopped
  • 0.5 tsp salt

Method
 

  1. Poach the shrimp gently: drop them into well-salted simmering water, kill the heat, cover, and let them sit 3 to 5 minutes until just opaque and curled into a loose C.
  2. Move the shrimp straight into ice water for 5 minutes, then drain. Gentle heat plus a hard chill keeps them tender.
  3. Stir the tomato juice, ketchup, lime juice, hot sauce and salt into a cocktail base in a large bowl.
  4. Fold in the cucumber, onion, tomato and jalapeno.
  5. Add the chilled shrimp, halving any giants, and refrigerate at least 30 minutes so the flavors marry.
  6. Fold in the avocado and cilantro just before serving. Serve cold in glasses with saltines or tostadas and extra lime.